Paleo Plantain Pottage
Elevate your comfort food game with this hearty and nourishing Paleo Plantain Pottage, a vibrant one-pot meal that’s packed with bold flavors and wholesome ingredients. This recipe combines sweet, creamy ripe plantains with nutrient-rich kale and the warm spices of turmeric and cumin, all simmered in a savory chicken broth base for an irresistibly satisfying dish. The addition of coconut oil, fresh parsley, and sautéed aromatics like garlic and onion brings layers of flavor and texture to this gluten-free, dairy-free creation. Ready in under an hour, it’s perfect for busy weeknights or meal prepping. Serve it as a standalone dish or pair it with side protein for a complete Paleo-friendly feast!
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Recipe Information
Ingredients
- 4 large ripe plantains
- 2 tablespoons coconut oil
- 1 medium onion
- 3 large garlic cloves
- 1 medium red bell pepper
- 2 tablespoons tomato paste
- 3 cups chicken broth
- 2 cups kale leaves
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and slice the ripe plantains into 1/2-inch thick rounds.
In a large pot, heat the coconut oil over medium heat.
Chop the onion and garlic and add to the heated oil, sautéing for 3-4 minutes until the onion is translucent.
Dice the red bell pepper and add to the pot, cooking for another 2 minutes.
Stir in the tomato paste, coating the vegetables, and cook for 1-2 minutes until it darkens slightly.
Add the sliced plantains to the pot and stir gently to mix with the sautéed vegetables.
Pour in the chicken broth, increasing the heat to bring to a boil.
Once boiling, reduce the heat to simmer and cover the pot. Cook for 15 minutes until the plantains are tender.
While the pot cooks, remove the stems from the kale leaves and chop them into bite-sized pieces.
Add the kale, ground turmeric, and ground cumin to the pot. Stir and continue to simmer for an additional 5 minutes until the kale is wilted.
Season the pottage with sea salt and black pepper to taste.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4119 mg | 179% | |
| Total Carbohydrate | 372.4 g | 135% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 167.9 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 7344 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
